Culinary Arts Programs of Program Completion

Schoolcraft College 2013–2014 Catalog | Areas of Study

CULINARY ARTS Credentials Culinary Arts Certificate Culinary Arts certificate...... 35 cr. SAMPLE SCHEDULE OF COURSES Culinary Arts AAS degree...... 73–74 cr. All courses are not offered each semester. Students should work with an academic advisor or counselor to develop a First Year—Fall Semester Major Description schedule that will work for them. Students who satisfactorily CAP 144 Baking...... 4 If you long to create inspiring cuisine using classical tech- complete the program requirements qualify for a certificate CAP 124 Breakfast and Pantry...... 4 niques in one of the most celebrated culinary arts programs of program completion. CAP 125 Pastries 1...... 4 in the country, you’ve come to the right place. MATH 101 Business Mathematics...... 3 Upon completion of the certificate program, students may Creative entrees, artisan breads, house-made charcuterie, ENG 100 Communication Skills...... 3 select the associate degree as their second-year option. All French pastries—this is just the beginning of what students the requirements of that associate degree must be fulfilled, Total Credits 18 learn to do in Schoolcraft College’s acclaimed culinary arts including all of the college requirements. First Year—Winter Semester programs. Working under the direction of Certified Master CAP 142 Butchery...... 4 This program requires a special admissions process. Con- Chefs and Certified Executive Chefs, students prepare gour- CAP 128 Introduction to Food Techniques...... 4 tact the Admissions and Welcome Center at 734-462-4426 met meals for the dining public in the American Harvest CAP 143 Dining Room Service...... 4 or [email protected] to complete an application. Restaurant and the Main Street Cafe. ENG 106 Business English...... 3 It all starts with the culinary arts certificate, which prepares Admission Prerequisites CAP 241** Culinary Nutrition...... 2 you for immediate entry into the workplace and sets the These courses are pre-program requirements and not Total Credits 17 stage for the completion of Schoolcraft’s associate degree. included in program totals. PROGRAM TOTAL 35 CREDITS The associate degree provides the skills necessary to obtain CAP 102* Culinary Sanitation...... 2 * If student provides documentation of current advanced-level jobs. CAP 103 Introduction to Professional Cooking Skills ServSafe certification, CAP 102 is not required. and Technique...... 5 • A student/teacher ratio of 16:1 means individual attention This course is also open to any Schoolcraft student. in every class. Total Credits 7 ** Signifies culinary course is open to any Schoolcraft student. • Get hands-on experience at our American Harvest Restau- Students planning to transfer should check the transfer institu- rant, both in the kitchen and the dining room. tion’s requirements/guides or discuss their options with a coun- • With culinary management courses you explore the rela- selor or advisor. tionship between food and various cultures, the general concepts of law as it relates to the hospitality industry, and the importance of design and décor in the food industry. Job Titles & Median Salaries or Hourly Rates • Chef: $46,384 (Michigan) • Cook: $29,224 (Michigan) • Food and Beverage Manager: $43,000–$53,000 (national) • Food Service Manager: $48,130 (national) Areas of Study | Schoolcraft College 2013–2014 Catalog

Culinary Arts AAS Degree The culinary arts associate degree program provides First Year—Fall Semester Electives the skills necessary to enter food service occupations at CAP 144 Baking...... 4 Select one course (3–4 credit hours) from the classes listed advanced levels. The technical portion of the curriculum CAP 124 Breakfast and Pantry...... 4 below to fulfill the elective requirement: prepares students in quality food preparation, advanced food CAP 125 Pastries 1...... 4 ART 105 Basic Drawing 1...... 3 preparation, cost control, portion control, quantity baking, ENG 100 Communication Skills...... 3 BUS 122 Advertising...... 3 quantity pastry, advanced pastry, meat cutting, garde man- Total Credits 15 BUS 207 Business Law 1...... 3 ger, dining room operation and classical cooking techniques. First Year—Winter Semester BUS 217*** Business Management...... 3 Food purchasing and storage functions, menu formulation, CAP 142 Butchery...... 4 BUS 220 Supervision...... 3 terminology, and decorative culinary skills are also covered. CAP 128 Introduction to Food Techniques...... 4 BUS 226*** Principles of Marketing...... 3 CIS 120 Software Applications...... 3 This program contains some courses restricted to students CAP 143 Dining Room Service...... 4 MATH 101 Business Mathematics...... 3 CM 107** Culinary Management—Food and Culture...... 3 officially admitted to this program. Additionally, CAP 102, Total Credits 15 CM 109** Hospitality Law...... 3 Culinary Sanitation or proof of current ServSafe certification CM 203 Restaurant Concepts and Design...... 3 First Year—Spring/Summer Session as well as CAP 103, Introduction to Professional Cooking CM 210** Wine and Spirits...... 3 Skills and Techniques are pre-program requirements. The CHEM 100 Introduction to the Chemistry of Food for CAP 191 Externship...... 3 college requirements portion of the curriculum is vital to Culinary Arts...... 4 CAP 247** Banquets and Catering...... 3 students’ development. ENG 106 Business English...... 3 CAP 260** Competitive Ice Carving...... 3 HUM 106 Introduction to Art and Music...... 1 All courses are not offered each semester. Students should CAP 265** Advanced Competitive Ice Carving...... 3 CAP 241** Culinary Nutrition...... 2 work with an academic advisor or counselor to develop a CAP 267 Chocolatier...... 4 Elective*** Select one course from the list below...... 3–4 schedule that will work for them. Students who satisfactorily CAP 295 Salon Competition 1...... 3 Total Credits 13–14 complete all college and program requirements qualify for CAP 297 Salon Competition 2...... 4 Second Year—Fall Semester an associate in applied science degree. The culinary arts program is certified by the American CAP 227 Restaurant Cooking and Preparation...... 4 Culinary Federation Education Foundation Accrediting SAMPLE SCHEDULE OF COURSES CAP 215 Charcuterie...... 4 Commission (ACFEFAC). Accreditation assures that a Admission Prerequisites CAP 244 International and American Cuisine...... 8 program is meeting standards and competencies set for These courses are pre-program requirements and not Total Credits 16 included in degree program totals. faculty, curriculum and student services. Second Year—Winter Semester CAP 102* Culinary Sanitation...... 2 For more information on accreditation please contact: CAP 240 Pastries 2...... 4 American Culinary Federation CAP 103 Introduction to Professional Cooking Skills CAP 242 Á la Carte...... 4 and Technique...... 5 180 Center Place Way CAP 243 Storeroom Operations...... 3 St. Augustine, FL 32095 Total Credits 7 PSYCH 153 Human Relations...... 3 904-824-4468 Total Credits 14 Candice Childers, Assistant Director of Accreditation, PROGRAM TOTAL 73–74 CREDITS [email protected] * If student provides documentation of current ServSafe certification, CAP 102 is not required. This course is also open to any Schoolcraft student. ** Signifies culinary course is open to any Schoolcraft student. *** If BUS 217 or BUS 226 is selected, student must first complete the prerequisite course of BUS 101. Students planning to transfer should check the transfer institu- tion’s requirements/guides or discuss their options with a counselor or advisor. Number of credits may vary depending on the course selection